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Stir Fried Chinese Spinach with Fermented Tofu

Stir-Fried Chinese Spinach with Fermented Tofu

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Chinese
Servings 4 as a side dish

Equipment

  • Wok or large skillet A well-seasoned wok gives you the best heat control and caramelization, but a nonstick skillet works in a pinch.
  • Spatula or wok chuan For easy flipping and tossing of the greens.
  • Knife and Cutting Board For prepping the spinach and garlic.
  • Small bowl To mash the fermented tofu with its liquid before cooking.

Ingredients
  

  • 1 pound Chinese spinach amaranth greens or water spinach work well
  • Can substitute with regular fresh spinach or even baby spinach if needed
  • 2 cubes fermented red tofu fu ru
  • Available in jars at most Asian grocery stores—use red for deeper flavor, white for milder
  • 1 tablespoon of the liquid from the fermented tofu jar
  • 3 cloves garlic minced
  • 1 tablespoon vegetable oil or peanut oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • A pinch of white pepper
  • Optional: 1 teaspoon Shaoxing wine

Instructions
 

Prepare the spinach

  1. Wash the Chinese spinach thoroughly to remove any dirt or grit. If using water spinach or amaranth greens, trim off tough stems and chop the rest into 3-4 inch sections. If using regular spinach, remove any tough stems but keep the leaves mostly whole.
  2. Drain well or use a salad spinner to remove excess moisture—this will help prevent oil splatter during stir-frying.

Mash the fermented tofu

  1. In a small bowl, mash the two cubes of fermented tofu with 1 tablespoon of its brine until it forms a thick, creamy paste. Stir in the soy sauce, sugar, and optional Shaoxing wine. This forms the flavor base of your sauce.

Heat your wok

  1. Set your wok over high heat and add the oil. When shimmering, toss in the minced garlic. Stir-fry for 15–20 seconds until fragrant but not browned.

Add the spinach

  1. Immediately add all the spinach to the wok. Stir-fry quickly with a spatula, flipping and moving the greens to prevent burning. The spinach will wilt rapidly, shrinking in volume.

Add the tofu mixture

  1. Pour the mashed tofu sauce over the wilted greens. Toss thoroughly to coat. Stir-fry for another 1–2 minutes until the spinach is glossy and infused with the fermented tofu’s flavor.
  2. Taste and adjust seasoning with a pinch of white pepper or a few drops more soy sauce, if desired.

Serve hot

  1. Plate immediately and serve with steamed jasmine rice or as part of a larger spread of chinese vegetables recipes.